Page 2 Section II Portland Observer, April 22. 1982
is e s s s ts s s a s s s s s s t
■ THC MOTHER EARTH NEWS '» •
o, THE MOTHER EARTH NEWS. Inc «
Free V ita m in -R ic h V egetables!
In spire your p arty ro u tin e w ith a c han g e o f pace b runch. A n d to
get you o ff to a flashy s ta rt, try n a m in g C o m fo rt French Toast. This
French toast recipe fo llo w s in the "s p irit" o f its N a w Orleans’ coun
terp a rt, called "p ain p e rd u e ." It uses S o u th am C o m fo rt, "The Grand
Old D rink O f The S o u th ," to give it a panache th a t rivals th a t o f the
French Q u a rte r itself.
There’s a world o f tasty, free-for-
the-pickin g le a f vegetables to be
found in fields, in vacant lots, along
stream s.. .and even shooting up
among your own garden crops!
One o f the most common edible
wild greens is lamb 's-quarters (Che-
nopodium alb um ). This nutritious
relative o f spinach (also known as
goosefoot and pigweed) has jagged,
diamond-shaped leaves with pow
dery-feeling, white-dusted under
sides. Remember, though, that you
should never eat any wild food until
you have positively identified it as
edible. (N O T E : Three guidebooks
to wild plants are listed at the end o f
this a rtic le .) H arvest your “ w ild
spinach” from plants no more than
a foot high, or pick the youngest
(uppermost) blades from more ma
ture specimens. The delicately fla
vored leaves can be steamed, or used
in most any recipe calling for spin
ach.
fried in an egg b atter, pickled, or
added as a thickener to soups and
gumbos.
The most rem arkable feature o f
winter cress is its availability during
cold weather. Barbarea vulgaris is
also called scurvy grass, upland
cress, and spring tonic. This fast
growing plant can reach a height o f
over two feet. The youngest leaves
make a crisp and tangy raw salad
green, while the more mature blades
serves well as boiled or steamed
vegetables. In a d d itio n , in late
spring you can pick some o f the un
opened w inter cress flo w er buds,
boil them for five m inutes, and
serve up some delicious “ wild broc
coli” !
There are a zillion other flavorful
wild greens: dandelion, curled dock,
milkweed, plantain, fireweed, w a
tercress, w ild grapes, shepherd's
purse, wood sorrel, chickw eed,
s to rk ’s -b ill, b u rd o ck , c h ic o ry .. .
C ream b u tter by beating u n til
flu ffy. Gradually beat in sugar and
cinnam on. Then beat in ‘A cup o f
the Southern C o m fo rt. Cut bread
into thirds; discard ends. Slice bread
lengthwise and spread thickly with
b u tter m ixture. Replace tops o f
bread to form “ sandwiches.” C ut
each sandwich into 1 ‘A -inch chunks
or slices. Set chunks, bottom crust
down, in a 13 x 9-inch pan or casser
ole. Beat eggs with half and half and
salt just until frothy; pour into pan,
coating top crusts. Refrigerate for at
least 2 hours, turning chunks several
times so egg m ixtue is evenly a b
sorbed.
H eat 1 tablespoon each b u tter
and oil in heavy skillet. Over low
heat saute the coated bread on top
and b ottom crusts u n til golden
brown and cooked through, about 3
to 4 minutes. Add more butter and
oil as needed. T ra n s fe r sauteed
French toast to a clean, heated elec
tric skillet or chafing dish. Flame by
pouring the rem aining 'A cup
Southern Com fort around edges o f
skillet, reserving a spoonful. Ignite
the spoonful and pour into a skillet.
T ilt skillet during flam ing to ignite
all the Southern C o m fo rt. Serve
warm with Comfort Syrup. Makes 8
servings.
Note: French toast can be sauteed
ahead o f time and refrigerated until
about 15 minutes b efo re serving.
Reheat, loosely covered, for 10 to 15
minutes in electric skillet set at low
or for about 4 minutes in microwave
oven set at full power.
SO U TH ER N C O M FO R T SYRUP
In medium saucepan combine *A
cup w ater, 2 cups firm ly packed
brown sugar and !A cup butter or
margarine. Bring to a boil and boil 3
minutes. A t once remove from heat
and stir in I cup Southern Comfort.
Serve warm. Makes about 2 >4 cups.
(S yrup may be made ahead o f
time and reheated over low heat for
a few minutes, just before serving.)
brano
y>T OftiN*' M»
F ro zen S u c ke rs
1 envelope KOOL-AID"
Unsweelened Soft Drink M il.
any flavor
2 /3 eup sugar
1 quart water
Dissolve soft drink mix and
sugar m water Pour into
plastic ice-cube trays or
small paper cups Freeze
until almost firm Insert
wooden stick or spoon mto
each Freeze until firm
Makes about 20
EUREKA ELECTRIC CO.
1804 N .E. U nion
287-9430
Leather work gloves..................................................................................... 2.66
Rower gardening books............................................................................... 1.96
Fresh From The Garden Cookbook............................................................ 1.36
Cream-com extractor.......................................................................................60
Sunglasses.................................................................................................... 3 0 0
A lw a y s S o m e th in g N e w A t A B a rg a in P ric e
O pen 7 days a w e e k , 9:30 am -6 pm
424 S.E. G rand • 239-9098
KKH) N.E. u rn i AVE.
P O R T I.A N I), OK 97214
A nother “ weed” that’s earned a
lot o f name (in clu d in g careless
weed, redroot, and, also, pigweed)
is amaranth (Amaranthus relroflex-
us and h ybridus). This extrem ely
common plant has rough, oval-but-
pointed leaves that are borne on
long stalks, and a crimson-colored
root. An excellent hunting ground
for am aranth is the space between
rows o f cultivated crops. The young
leaves are favored as salad makings,
but the fronds taste even better
when frie d , steamed, creamed, or
boiled and served with a homemade
cheese sauce.
A favorite wild food among fo r
agers is purslane (P o rtu laca oler
ácea), better known as “ pussley.”
The paddle-shaped leaves shoot out
from a plant that rarely grows over
two inches tall but spreads horizon
ta lly , on fleshy, reddish-purple
stems, with a vengeance. The greens
taste good served raw in salads or
sandwiches, cooked in meat lo a f,
and on and on. So g ath er.. and en
joy!
N O T E : Lee P e te rs o n ’s A Field
G uide to E dible W ild Plants
(Houghton M ifflin , i 10.95). E uell
Gibbons’ Stalking the W ild Aspara
gus (David McKay, S5.95), and Billy
Joe Tatum's W ild Food Cookbook
& Field G uide (W o rk m a n , S 5 .95)
are three good references f o r f o r
aging. These books can be fo u n d in
many libraries, good bookstores or
—f o r th e ir listed prices p lu s 9 5 t
(J2.00 f o r three or more items) ship
ping and handling charges—fro m
M o t h e r ’s B o o k s h e lf* , P. O. Box
70, Hendersonville, N .C . 28791.
231-2BB2
Everyone needs to save money on food. Friends and families are
getting together to buy it by the case.
W e sell fresh fruits and vegetables.
JUST IN CASES
W e d e liv e r-w e sent out weekly price lists.
That's not all—give us a call.
O a t it fre s h e r, c h e a p e r, b e tte r
A n d s h are it all a ro u n d .
UMAIKIS
INN KM
h 4.111. ( I I
2
w e rk c U v N
p ill
S iti
I ’V . l | ’| N I I I ! ( I I M * l l f
J4-GVP
For FREE additional information
on w ild foods or on The M o th e r
E a rth News m agazine, send your
nam e and address and ask for
Reprint No. 619: "Anyone for a Cat
tail?" Mail to: Doing M O R E .. With
L E S S I, P .0 . Box 70, H en d erso n
ville, N.C. 28791.
School menu
M o n d a y , A p r il 26: B u rrito w /
meat sauce, french fries, celery
chunks, applesauce, milk.
Tuesday, A p ril 27: Cheeseburger
w /special sauce, tater tots, tossed
green salad, peach slices, milk.
Wednesday, A p ril 28: Spaghetti &
meat balls, tossed green salad w /
French dressing, cheese-onion roll,
orange half, milk.
Thursday, A p r il 29: Oven fried
chicken, tater triangles, carrot
coins, hot French bread, banana
half, milk.
Friday, A p ril 30: Apple juice, hot
ham & cheese sandwich, potato sal
ad, pear halves, nibbles, milk.
Newberry's Lloyd Center
Coffee Shop
Open 7 am-3 pm
B re a k fa s t S pecial
2 eggs, Hash Browns, Toast
99$
Sunday Buffet
12-4 pm
Featuring
Kool-Aid'...On A Stick
For A ll M a k e s and M o d els
(O n e B lo c k N o r th o f B ro a d w a y on U n io n )
Garden cultivators or tro w e ls .................................................................. 11.26
F L A M IN G C O M F O R T F R E N C H
TOAST
Vi cup butter or margarine, at room
temperature
cup sugar
Vi teaspoon ground cinnamon
¥> cup Southern Com fort, divided
1 loaf French bread (26 to 30 inches
long)
7 eggs
2 cups half-and-half*
'A teaspoon salt
1 to 2 tablespoons butter or
margarine
1 to 2 tablespoons vegetable oil
•Light cream or milk may be
substituted for half and half.
Sales Service - Supplies
’ SURPLUS
Flaming French Toast
dazzles brunch guests
Ban the brutal hour o f a breakfast
bash. Liven up the lowly luncheon
lot. And dodge the dizzying details
o f a full dinner display.
I t ’s tim e to invite the bunch for
brunch.
The upperclass B ritish society
started the custom right around the
turn o f the century. I t ’s name de
rives from BReakfast and 1U N C H ,
so i t ’s usually served between the
hours o f ten o ’ clock and one
o ’clock. But unlike so many other
English traditions, there are no hard
and fast rules a fte r th a t. S till,
brunch in this country is flavored
with many American culinary prac
tices.
As is the custom fo r many
countrym en, brunch means a late
breakfast. These morning munchers
awake with visions o f “ dainty slap
jacks, well buttered and garnished
with honey and treacle.” Such was
the morning longing o f Washington
Irving. Assume that Irving’s famous
head-less horseman did not partake.
O thers, more venturesome, turn
their heads and stomachs in another
direction. They feel the need to sat
isfy the first hunger o f the day with
som ething m ore substantial. For
them, there are other American liter
ary inspirations. In the well-docu
m ented adventures, Tom Sawyer
and H u ck Finn began the day by
catching some “ handsome bass, a
couple o f sun-perch and a small cat
fish.’ ’ Then they “ fried the fish with
the bacon and were astonished; for
no fish had ever seemed so delicious
b e fo r e .. .they reflected little upon
what a large ingredient o f hunger
makes.”
In composing your own brunch,
plan your menu as you would any
other. Your guests will be easy prey
to your efforts, be it eggs, waffles,
seafood or salads. And mixing hun
ger with a civilized hour o f the day,
makes brunch a most jovial and so
cial way to entertain fo r you and
your guests.
S ta rt w ith a beverage, such as
ju ic e , o r an appetizer, like soup.
Y o u r main dish follows w ith, per
haps, either fruit or vegetable. And
no matter what your own tastes are,
don’t forget to have lots o f hot cof
fee around.
T he most mem orable brunches
will include a special dish. Use your
own prized recipe or try a little raz
zle-dazzle on your friends with this
Flaming Comfort French Toast.
It takes the simple and easy-to-
make fare o f French toast and
makes it a flashy way to start the
day. It also can be prepared the
night before so all you do the morn
ing o f the brunch is simply heat,
then strike a match and invite your
guest to the dazzling display.
! Vacuum Cleaner
Headquarter^
Turkey - Fried Chicken - Fish
¡Spanish Potatoes - Spaghetti
r 4 Salads - Dessert
and Drir
Drink
>essert and
2 for
the price
$2"
C a fe te ria
Open 11 am -5 pm
M o n . thru Sat.
D ally D inner Specials
Thure: Scalloped potatoes and ham ,
Fri: Baked macaroni and cheese
Sat: Swedish meat balls
M o n : Chicken fried steak
Tuaa: Sweet & sour meat bails
W ad: Sauerkraut and franks
includes either Tossed Salad
or Potatoes and Vegetable
♦22B
N ew b e rry 's Lloyd C en ter
C o ffe e Shop
1420 Lloyd C e n te r • 288-6363
FRESH ■ EASY TO USE
0R0UHD
BEEF___ .
5
first 5 lbs., Addt'l
at $1.19 lb.
SE 20th b DIVISION
E S T S
BE 72nd b FLAVEL
c L X 106, SW U ?
NE ISth ft FREMONT
Canbr 1061 SW Is,
W BURNSIDE at 21st
LLOVO CENTER
SAN RAFAEL 1S10 NE 122nd
T
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im e division
3866 SE PO W f U
N£ 74th * q lis a N
HILLSBORO
SSO SE OAK I
BBBOBI L L